Physical Properties of Foods (Food Science Text Series)
Authored by Serpil Sahin and Servet Gulum Sumnu, this text explores physical properties of foods. It provides foundational concepts for food science applications. customer insight: none available
Highlights
- food physics concept coverage
- academic series publication
- multi-author insights
Pros
- clear focus on food physics
- structured in a recognized academic series
- authored by multiple researchers
Cons
- features: N/A
- limited customer insight data
- price and availability not provided
